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在“Elsevier电子期刊”中，命中：5,112条，耗时：0.0529745 秒

在所有数据库中总计命中：36,116条

1.Protein network formation during pound cake baking: The role of egg yolk and its fractions

作者：Lomme J. Deleu^a ; ^{lomme.deleu@kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ; Sara Melis^a ; ^{sara.melis@kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ; Edith Wilderjans^a ; ¹ ; Ingrid Van Haesendonck^b ; ^{ivanhaesendonck@puratos.com" class="auth_mail" title="E-mail the corresponding author} ; Kristof Brijs^a ; ^{kristof.brijs@kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ; Jan A. Delcour^a ; ^{jan.delcour@kuleuven.be" class="auth_mail" title="E-mail the corresponding author}

关键词：Mixed protein network ; Egg yolk granule ; Egg yolk plasma ; Disintegration ; Batter liquor ; Pound cake

刊名：Food Hydrocolloids

出版年：2017

2.Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white

作者：Ya-Fei Liu^a ; ^b ; Indrawati Oey^a ; ^{indrawati.oey@otago.ac.nz} ; Phil Bremer^a ; Alan Carne^b ; Pat Silcock^a

关键词：pH ; Temperature ; Pulsed electric fields ; Egg white protein ; Protein aggregation ; Turbidity ; SDS-PAGE

刊名：Food Research International

出版年：2017

3.Effect of structure changes on hydrolysis degree, moisture state, and thermal denaturation of egg white protein treated by electron beam irradiation

作者：Yan Jin^a ; ¹ ; Rong Liang^a ; ¹ ; Jingbo Liu^a ; Songyi Lin^a ; ^b ; ^{linsongyi730@163.com} ; Yali Yu^a ; ^{yuyal@jlu.edu.cn} ; Sheng Cheng^c

关键词：Egg white protein (EWP) ; Quality characteristics ; Electron beam irradiation (EBI) ; Structure changes

刊名：LWT - Food Science and Technology

出版年：2017

4.Effects of heat treatment parameters on liquid whole egg proteins

作者：Reyhan Selin Uysal^a ; İsmail Hakkı Boyacı^a ; ^b ; ^{ihb@hacettepe.edu.tr" class="auth_mail" title="E-mail the corresponding author} ; Esra Acar Soykut^a ; ^b ; Nusret Ertaş^c

关键词：Liquid whole egg ; Heat treatment ; Ultraviolet&ndash ; visible spectroscopy ; Capillary electrophoresis ; Principle component analysis

刊名：Food Chemistry

出版年：2017

5.Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein

作者：Cuihua Chang^a ; ^b ; Xin Li^a ; ^b ; Junhua Li^a ; ^b ; Fuge Niu^c ; Mengqi Zhang^a ; ^b ; Bei Zhou^d ; Yujie Su^a ; ^b ; ^{suyujie@jiangnan.edu.cn} ; Yanjun Yang^a ; ^b ; ^{yangyj@jiangnan.edu.cn}

关键词：Egg white protein ; Hydrolysis ; Pectin ; Stability ; Antioxidant ; Rheology

刊名：Food Hydrocolloids

出版年：2017

6.Promotion of foam properties of egg white protein by subcritical water pre-treatment and fish scales gelatin

作者：Tao Huang^a ; Zong-cai Tu^a ; ^b ; ^{tuzc_mail@aliyun.com" class="auth_mail" title="E-mail the corresponding author} (Prof.) ; Hui Wang^a ; Xinchen Shangguan^a ; ^c ; ^d ; ^{shangguanxc_818@sina.com" class="auth_mail" title="E-mail the corresponding author} (Prof.) ; Lu Zhang^b ; Peipei Niu^a ; Xiao-mei Sha^b

关键词：Egg white protein ; Subcritical water ; Fish scales gelatin ; Foam properties ; Interfacial properties

刊名：Colloids and Surfaces A: Physicochemical and Engineering Aspects

出版年：2017

7.Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat gluten

作者：Marlies A. Lambrecht^a ; ^{marlies.lambrecht@kuleuven.be} ; Ine Rombouts^a ; ^{ine.rombouts@kuleuven.be} ; Bart De Ketelaere^b ; ^{bart.deketelaere@kuleuven.be} ; Jan A. Delcour^a ; ^{jan.delcour@kuleuven.be}

关键词：Network formation ; Cross-links ; Co-protein effect ; Egg ; Soy ; Whey ; Wheat gluten

刊名：Food Chemistry

出版年：2017

8.Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio

作者：Clitor J.F. Souza^a ; ^{clitorrj@gmail.com} ; Edwin E. Garcia-Rojas^a ; ^b ; ^{edwin@vm.uff.br}

关键词：Lysozyme ; Ovalbumin ; Interpolymeric complex ; Rheology ; Electrostatic interactions

刊名：Food Hydrocolloids

出版年：2017

9.Acidogenic fermentation characteristics of different types of protein-rich substrates in food waste to produce volatile fatty acids

作者：Dongsheng Shen ; Jun Yin ; ^{jun.yin77@gmail.com} ; Xiaoqin Yu ; Meizhen Wang ; Yuyang Long ; Jiali Shentu ; Ting Chen

关键词：Protein ; Acidogenic fermentation ; Volatile fatty acid ; Hydrothermal pretreatment ; Stickland reaction

刊名：Bioresource Technology

出版年：2017

10.Coated protein nanoclusters from influenza H7N9 HA are highly immunogenic and induce robust protective immunity

作者：Li Wang ; PhD^a ; ^{lwang40@emory.edu} ; Timothy Z. Chang ; BS^b ; ^{tzchang@gatech.edu} ; Yuan He ; PhD^a ; ^{yuan.he3@emory.edu} ; Jong R. Kim ; PhD^a ; ^{jongrok.kim@emory.edu} ; Shelly Wang ; BS^a ; ^{swang59@emory.edu} ; Teena Mohan ; PhD^a ; ^c ; ^{mohan.teena@emory.edu} ; Zachary Berman ; BS^a ; ^c ; ^{zack.berman@emory.edu} ; S. Mark Tompkins ; PhD^d ; ^smt@uga.edu ; Ralph A. Tripp ; PhD^d ; ^{ratripp@uga.edu} ; Richard W. Compans ; PhD^a ; ^{rcompan@emory.edu} ; Julie A. Champion ; PhD^b ; ^{julie.champion@chbe.gatech.edu} ; Bao-Zhong Wang ; PhD^a ; ^c ; ^{bwang23@gsu.edu}

关键词：Influenza vaccine ; Pandemic influenza ; Protein nanoclusters

刊名：Nanomedicine: Nanotechnology, Biology and Medicine

出版年：2017

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